Things that are supposed to increase body but have not produced a noticeable effect for me: higher mash temperatures, dextrin malt.
Things that have worked for me: flaked barley, oats, or (especially) rye.
I agree with your comment on mash temp and dextrin. I do feel that mash temp can have an impact on the "digestibility" of a beer (how full you tend to feel after a pint or two) but the impact on sweetness and body are minor. It is amazing how often Dextrin malt is used in commercial recipes. It makes me think it has to do something. I generally either skip using Dextrin malt, or add some wheat (which I think helps a little with a creamy head).
I am not sure what it is about flaked grains, but I do find they have a noticeable impact on body. In a related note, the recipe itself is one of the largest drivers of body. A recipe of 90% Pils and 10% Sugar will be quite different than one loaded with malts like Munich, Crystal, and Chocolate. Additions like Lactose or Maltodextrin should help as well (I have never used Maltodextrin myself).
Some other factors I have found:
Original Gravity: This is one of the biggest drivers. It is really hard to get good body in a 1.030 OG beer, and it can be very hard to keep down the body and sweetness of a 1.070+ OG beer. You can play with a high OG and a high mash temp, to produce a big body while still keeping the ABV in check (though the beer will have lots of carbs and calories).
Yeast: This is another big driver of body and sweetness in a beer. While I don't think that attenuation driven by mash temps has a huge impact, I do feel that attenuation driven by yeast does. In a split batch of US-05 vs S-33, the S-33 batch was more full bodied with more sweetness.
Water Chemistry: It is not as big of a driver, but pushing up the Chloride level can add a "fullness" to a beer. I tend to think that building up the levels of Calcium, Chloride and Gypsum in a beer helps with body. I might be wrong, but I feel I get better mouthfeel in a "full body" beer when I add both Gypsum and Calcium Chloride to get a 1:1 ratio at around 80:80 (which brings my water up to around 75 Calcium). Sodium could also have an impact, but it is not something I have played with.